This Amarone della Valpolicella magnum 1999 is a fine Venetian wine produced by Romano da Forno. At the top of the world for the production of Valpolicella wines, this rare living magnum is the result of meticulous work in the vineyard and in the cellar to produce a rare wine that is the emblem of the quality and maximum expression of the terroir.
Red
1,5
1999
Veneto
17
This Amarone della Valpolicella magnum 1999 is a fine Venetian wine produced by the Romano da Forno company. The meeting between the 22-year-old Romano and the producer Giuseppe Quintarelli was decisive and illuminating and showed him a new way of making wine by focusing on quality rather than quantity. So in 1983, after not a few difficulties, Romano del Forno began its production and thanks to a meticulous attention of the work in the vineyard, studied drying techniques and years of experimentation in the cellar, where innovative techniques do not replace ancient traditions, today the the company ranks at the top of the world for the production of Valpolicella wines, this rare living magnum is the result of meticulous work in the vineyard and in the cellar to produce a wine that is the emblem of the quality and maximum expression of the terroir. Deep ruby red, this unobtainable magnum of Amarone della Valpolicella 1999 has an intense nose that releases aromas of licorice and cocoa that blend with notes of ripe fruit such as cherry and plum. In the mouth it is enveloping, intensely aromatic, soft with firm tannins, with a very long harmonious finish. A rare wine that few lucky people can keep in their cellar! It goes perfectly with first courses with meat sauce, second courses with roasted or stewed meat, game, mature cheeses. Also excellent as a meditation wine.
DENOMINATION: Amarone della Valpolicella DOC
REGION: Veneto (Italy)
GRAPES: Corvina 10%, Croatina 20%, Rondinella 60%, Corvinone 10%, Oseleta.
VINIFICATION: From September 25th to October 15th, after selecting the best and most scattered bunches in plateaux from the vineyards with an age of more than 10 years, put to dry in well-ventilated rooms.
Pressing: manual removal of all the grapes that have deteriorated during the drying months and then move on to pressing which usually takes place in early March.
Fermentation: natural, in steel tanks with temperature control (about 25-26 degrees) for a period of about 30 days including the final maceration of about 6 days.
Aging: after decanting at the end of April and early May, Amarone still with 4-5% residual sugar is put into new barriques and very slow alcoholic fermentation resumes for a further two years, but the stop in total barriques is 5 years. Bottling: assembly of the various barriques, filtration and then bottling. Aging for a year and then put on sale.
